0.5 pound asparagus fresh cut into thirds, blanched
0.5 teaspoon pepper black
2 cups cherry tomatoes
12 ounce al fresco® spicy jalapeno chicken sausage
1 cup chickpeas drained and rinsed
4 cups shells whole wheat cooked
2 ounces basil leaves fresh thinly sliced
4 ounces mozzarella cheese fresh
1 teaspoon roasted garlic puree
2 tablespoons olive oil extra-virgin divided
1 medium onion thinly sliced
0.1 teaspoon salt
Equipment
frying pan
Directions
Cut the sausage into 1/4 thick slices.
Place a large skillet over medium high heat, coat with 1 tablespoon olive oil, and cook and stir the onion for 1 minute, until just golden.
Add the roasted garlic puree, stir together.
Add the spicy jalapeno slices, brown on both sides, about 2 minutes.
Add the asparagus, tomatoes and chick peas, toss with the sausage mix, and season with the salt, pepper and fresh basil. Reduce heat to medium, and simmer for 2 minutes with the reserved pasta liquid.
Toss in the cooked pasta and heat through, for 2 more minutes.
To serve, top with the mozzarella balls, and lightly drizzle with the remaining olive oil.
